FRUIT
PREPARATION
AVERAGE DRYING
time/hrs
Asparagus
Remove woody end. Slice diagonally into ½”-1” pieces.
Blanch/steam.
6-8
Green Beans
Snip off ends, pull off strings. Dry whole or slice diagonally into
½”-1” pieces or cut lengthwise. Blanch/steam.
10-11
Beets
Steam until tender. Cool and peel. Cut in slices, cubes or
shoestring strips.
7-9
Broccoli
Cut all stalks in halves or quarters. Blanch/steam.
8-10
Cabbage
Trim outer leaves. Cut in half. Core.
Cut into strips or dry whole leaves. Blanch/steam.
8-10
Carrots
Remove tops and stringy end. Peel, cut crosswise, lengthwise
or diagonally into slices, cubes or grate. Blanch/steam.
8-10
Cauliflower
Cut off woody base. Separate into small flowerets, slice or
cube into pieces. Blanch/steam.
10-12
Celery
Trim. Cut lengthwise or crosswise into strips or pieces.
Leaves may also be dried. Blanch/steam.
10-12
Corn
Remove husk and silk. Blanch/steam. Plunge immediately into
cold water. When cool, drain. Cut kernels from cob.
10-12
Cucumbers
Peel (skin is bitter when dried). Slice or shred. Salt, if desired. 6-8
Eggplants
Trim. Peel. Cut into round slices, julienne strips or cubes.
Blanch/steam. Skin may be dried separately.
6-10
Greens
Cut off stems. Blot dry on paper towels.
6-8
Mushrooms
Remove woody stems. Wipe with brush or cloth. Do not wash.
Slice or cube. Small mushrooms may be dried whole.
6-8
Okra
Trim off stem and tip. Slice pods into pieces or cut lengthwise. 6-8
Onions
Cut off stem and root.
Remove outer skin cut in slices, rings or dice.
8-10
Peas
Sort. Blanch/steam.
9-11
Peppers
Remove stem and seed head. Cut in rings, strips or dice.
Seeds may also be dried. Blanch/steam. For seeds use leather
sheets.
8-10
Potatoes
Peel. Remove green lining just under skin. Cut away bruises.
Cut into slices, strips or grate. Blanch/steam.
7-9
Vegetables
NOTE
Dry vegetables at 52~25°C
(125~135°F). Use average times
only as general guideline
23
ENG
VER
.4
Food Dehydrator Manual User Guide
L'EQUIP
-
918
·LD
528